Kingdom of Dumpling tells you to “keep it boiling for 10 minutes,” which I take to mean bring the water back to boiling after you put the dumplings in, and then wait 10 minutes. That said, their dumplings are sized differently than other places.
Shan Dong Best in SF told me 15 minutes for their dumplings, which seemed long. I bring the salted water back to a boil, and after 10 minutes, snip the edges of a dumpling every minute or so until the cross section is uniform in color. I haven’t died yet.
Fuchsia Dunlop describes a technique where you bring the water to a boil, put in dumplings, bring it to the second boil, pour in cold water, and they are done when it returns for the third time to a boil. Anyone have experience doing this?
Oh, by “fancy” you probably mean turning them into potstickers or something.
